Party Size Coffee Cake Supreme
From midgelet 13 years ago
- 90 to make
- Serves 20
After watching QVC selling the Boston coffee cake, I had a yen for baking coffee cake! This is the King Arthur Coffee Cake recipe with a few changes suggested by others on the Net so I added more cocoa in the filling plus a bit of black pepper to spice it up as well as nuts to the topping and filling. Read more I baked it in a tube pan at 325 F instead of a 9x 13 at 350. So if you want a tall delicious sour cream coffee cake here's a great recipe to try! See less
Ingredients
- Streusel topping shopping list
- 1 1/4 cups granulated sugar shopping list
- 1/4 teaspoon salt (if you use unsalted butter) shopping list
- 1 1/2 cups Unbleached all-purpose flour shopping list
- 1 tablespoon ground cinnamon shopping list
- 6 tablespoons butter, melted shopping list
- optional my addition: 1/4 cup finely chopped pecans shopping list
- Filling shopping list
- 1 cup brown sugar, light or dark shopping list
- 1 1/2 tablespoons ground cinnamon shopping list
- 2 Tbs unsweetened cocoa powder, Dutch-process or natural shopping list
- 1/4 tsp fresh grated black pepper ( optional ) shopping list
- optional my addition: 1/4 cup fine chopped pecans shopping list
- cake shopping list
- 3/4 cup butter shopping list
- 1 teaspoon salt (1 1/4 teaspoons if you use unsalted butter) shopping list
- 1 1/2 cups granulated sugar shopping list
- 1/3 cup brown sugar shopping list
- 2 1/2 teaspoons baking powder shopping list
- 2 teaspoons vanilla extract shopping list
- 3 large eggs shopping list
- 3/4 cup sour cream or plain yogurt ( I only use Greek yogurt ) shopping list
- 1 1/4 cups milk (anything from skim to whole) I used skim shopping list
- 3 3/4 cups Unbleached all-purpose flour, shopping list
How to make it
- Directions
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans .I used a large tube pan!
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined Stir in nuts if using . Set the topping aside.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Stir in nuts if using. Set it aside.Note: I used more cocvoa for the flavor!
- To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- Note: I used a large tube pan
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- Note: i baked at 325F and baking time increased in the tube pan to about 80 minutes
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
- Note: when mine was completely cool, I removed it from the tube pan which had a removable bottom!
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